I’ve been talking about how I’m quitting sugar, but I haven’t mentioned that I’m also cutting out dairy at the moment. The sugar detox is my main focus, and I intend for that to be a permanent thing, but I’m also taking a dairy break because I always feel better without it.

So I thought this was the perfect time to share my super simple, SUPER delicious 4 ingredient vegan mac and cheese recipe.

I love this recipe so much because it’s a healthy and really easy dairy-free version of one of my favourite foods. I find that a lot of recipes that try to replicate comfort foods in a healthy way end up being really complicated or full of lots of expensive ingredients, or worst of all, don’t taste anything like the original. This is not the case for this recipe at all!

I’d only ever used a tbsp or so of it at a time, but I was readying Tara Stile’s book The Make Your Own Rules Diet, and she has a recipe for cheezy rice, in which she adds 1/2cup of nutritional yeast. This intrigued me, so I figured I could do the same with pasta!

Then I mentioned it to my friend Carmen at Little Blue Anchor, and she said she uses vegan butter and nutritional yeast to make a delicious vegan mac and cheese.

From there, I made a few more modifications, and came up with these delicious recipe.

Cook pasta as per package directions. While pasta is cooking, mash up avocado and mix in nutritional yeast and mustard.
When pasta is done cooking, rinse it and add it to the cheezy mix! I like to top it with green onion, or wrap it in lettuce leaves